RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1688
| View Recipe |
|
|
| Recipe Name: |
Zucchini Parmesan |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
|
| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
1.75
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$1.74
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
2 Tablespoons oil, olive
0.75 Cup wine, dry red pour into tomato paste cans
|
Directions:
Slice zucchini and steam over simmering water for 5 minutes, still bright green and crisp. Drain well. Heat oil and sauté onion and garlic 5 minutes Add all other ingredients except cheese and squash. Add 1 paste can of water. Simmer 1 hour over low, uncovered, until thick. If you need water add sparingly.
Cover bottom of oblong casserole with sauce, add zucchini, and cover with mozzarella. Then add rest of sauce. Parmesan on top. Bake at 350 degrees for 30 minutes or until bubbly. Can prepare the day before. Can freeze before or after baking. |
|
|
|
| Nutrition per Serving: |
| Calories: |
251 |
Total Carbs: |
25.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
26.2 |
Fat: |
10.8 |
Protein: |
14.56 |
| Fiber: |
4.36 |
Sodium: |
879.53 |
|
|
|
